Banana Strawberry Ice Cream Cake

1. In a food processor, blend together biscuits and cocoa powder until finely ground. Transfer to a mixing bowl.

2. Mash the ripe banana and add it to the biscuit mixture along with melted butter and honey. Mix until well combined.

3. Press the biscuit mixture evenly into the bottom of a springform pan to form the crust. Place it in the freezer while preparing the filling.

4. In the same food processor (no need to wash), blend together cottage cheese, strawberries, ice cubes, juice of 2 limes, sugar, condensed milk, and additional ice cubes until smooth and creamy.

5. Pour the strawberry mixture over the prepared biscuit crust in the springform pan.

6. Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.

7. Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to slightly soften.

8. Release the cake from the springform pan and slice.

9. Serve slices of the ice cream cake chilled. Enjoy!